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Badam Ka Seera

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  • 1 1/2 c Almonds soaked overnight
  • 3 c Hot milk
  • 250 g Ghee
  • 1/2 c Sugar; up to 1/3


Peel the almonds, wash and grind to fine paste.
Heat ghee in a heavy pan.
Add paste and cook on first high then slow flame, stirring continuosly.
After a while it should turn a light brown and aromatic.
Carefully pour hot milk and stir.
Use a long-handled spatula as the mixture tends to splatter.
When thickens, add the sugar and cook, stirring continously and gently till ghee begins to separate.
Decorate with chopped nuts and serve hot.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.